On a hot day, I love a hot curry. Especially with a cold Tiger Beer in an iced glass. And as the parenthetical in my title states, I also love chicken stock. It gives soups, rice dishes, and curries such a savory flavor–something plain old water cannot. Of course, you could make this recipe and use water instead. Just don’t expect it to be as good. And when you tell me it’s not, I’ll have to tell you I told you so.
2 teaspoon cumin seeds
2 heaping tablespoons garam masala
1 tablespoon tumeric
1 tablespoon salt
1 chopped red bell pepper
2 teaspoons tomato paste
4 smashed and roughly chopped garlic cloves
2 tablespoons freshly grated ginger
1 Thai pepper finely chopped (don’t include the seeds if you prefer a milder curry)
1 potato peeled and chopped into 1/2 inch dice (roughly 200g)
1 small cauliflower with all its greens cut into florets
1 to 1 1/2 cups chicken stock
1 tablespoon olive oil
1 tablespoon butter
In a heavy bottomed pot, heat your olive oil and butter. Add the cumin seeds and allow them to fizz in the bubbling butter. Lower the heat and add the ginger, chilies, and garlic. Next add the garam masala, tumeric, and salt. If your mixture looks a little dry, add a touch more butter and oil. Add the cauliflower, bell pepper, and potatoes and stir until evenly coated with spices. Now add the tomato paste and the chicken stock. Stir to incorporate all ingredients. Put the lid on and simmer for about 10 minutes. Finally add the greens and cook another 5 to 10 minutes. Consider the curry done when your potatoes are.
Serve over Basmati rice with Greek yogurt, chopped cilantro (coriander), and your favorite chutney.